I clipped this shrimp salad recipe from Food & Wine magazine a number of years ago, before paleo had even entered my radar. I was already eating almond instead of peanut butter, and other than that it needs few tweaks to be considered paleo-compliant as well.
The sauce has a ton of flavor and could be used on a number of other dishes and salads as well (it reminds me a bit of Melissa Joulwan's sunshine sauce). You can fiddle with the spice level by upping or reducing the amount of chile-garlic sauce and palm sugar added. I actually hardly add any sweetener, and like the sauce just fine without it (which would make it appropriate for a Whole30 challenge).
Paleo Indonesian-Style Shrimp Salad
adapted from Food & Wine
1/4 cup plus 2 tbs. raw almond butter
1/4 cup plus 2 tbs. unsweetenened coconut milk
1 1/2 tbs. fish sauce
1 tsp. sambal oelek or Chinese chile-garlic sauce
1 1/2 tbs. fresh lime juice, plus lime wedges for garnish
2 tsp. palm sugar (omit for Whole30)
3 carrots, coarsely shredded
1 seedless cucumber, peeled and cut into fine matchsticks
1 red or yellow bell pepper, cut into fine matchsticks
1 pound cooked large shrimp, shelled and halved lengthwise
2 romaine hearts, coarsely shredded
chopped scallions, chopped raw cashews and cilantro leaves, for garnish
In a blender, combine the nut butter with the coconut milk, fish sauce, sambal oelek, lime juice and sugar and puree until smooth. Transfer the dressing to a large bowl.
Add the shredded carrots, cucumber, bell pepper, shrimp and romaine and toss well. Garnish the salad with scallions, cashews and cilantro and serve with lime wedges.